About this recipe:This recipe makes a lighter and just-as-delicious alternative to the classic beef Wellington. Cod, mushrooms and smoked salmon pate are wrapped in puff pastry. Simply serve with new potatoes and salad for a lovely meal.
1 (450g) fillet cod
2 tablespoons chopped onion
200g fresh mushrooms, chopped
salt and black pepper to taste
120g smoked salmon pate
2 tablespoons double cream
1 sheet puff pastry
1 egg, beaten
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 220 C / Gas 7. Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
In a frying pan over medium heat, melt butter. Stir in onion and mushrooms, and cook until softened, 3-5 minutes. Season with salt and pepper; set aside to cool slightly.
In a medium bowl, blend the pate and cream. Mix in onions and mushrooms.
On a lightly floured surface, roll out the pastry to make 30x35cm rectangle. Place 1 slice of the cod fillet in the centre of the rectangle. Spread with 1/2 the pate mixture and layer with the other piece of fillet. Spread remaining pate mixture on top. Fold pastry edges over the filling towards the centre, and seal with egg. Brush pastry on all sides with egg.
Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.